Baked Potatoes with CCB Dip
4 baking potatoes
2 tbspCCB Dip Mix
1⁄2 cup mayonnaise
1⁄2 cup sour cream
- Preheat oven to 400° F (205° C).
- Scrub potatoes and pierce several times with a fork. Bake for 50 minutes or until potatoes are fork tender.
- Combine CCB Dip Mix with mayonnaise and sour cream. Top baked potatoes with a dollop of prepared CCB Dip.
- Serve remaining dip with fresh vegetables.
Per serving: Calories 430, Fat 14 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 69 g (Fibre 7 g, Sugars 5 g), Protein 9 g.